“Blood Urea Nitrogen (BUN)” has been added to your cart.
Description
- Chemical Overview: Vitamin K is a fat-soluble vitamin that exists in two primary forms: K1 (phylloquinone), found in plant foods, particularly green leafy vegetables, and K2 (menaquinone), found in fermented foods and animal products. Both forms play essential roles in various bodily functions.
- Role in Health: Vitamin K is crucial for blood clotting, as it is a key component in the synthesis of proteins required for coagulation. It also contributes to bone health by helping regulate calcium levels in the bones and blood, reducing the risk of fractures.
- Sources: Major dietary sources of vitamin K1 include green leafy vegetables such as kale, spinach, broccoli, and Brussels sprouts. Vitamin K2 can be found in fermented foods like natto, certain cheeses, and animal products like egg yolks and liver.
- Deficiency and Health Risks: Vitamin K deficiency is rare but can lead to increased bleeding and bruising due to impaired clotting ability. It may also affect bone health, contributing to osteoporosis and increased fracture risk. Newborns are often given vitamin K injections shortly after birth to prevent deficiencies.
- Supplementation and Considerations: While most individuals obtain sufficient vitamin K through diet, supplementation may be necessary for those with specific conditions that affect absorption or for individuals on long-term antibiotic therapy, which can disrupt gut bacteria responsible for producing vitamin K2.
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